This baked cheesecake with almond and raspberry jam is for bakewell tart lovers and cheesecake lovers alike! In fact, if a bakewell tart and a cheesecake had a dessert baby this would be it! 

Personally, I am a big fan of a traditional bakewell tart, with the shortcrust pastry shell, layers of jam, frangipane with a scattering of flaked almonds. Just like the tart that inspired it, this cheesecake has an almond flavoured biscuit base, a deliciously rich almond flavoured filling dotted with jam and it’s all topped off with toasted flaked almonds.

As much as I love a no-bake cheesecake situation, I think a good baked cheesecake is hard to beat and I’ve acquired quite the baked cheesecake collection!

Talking of baking, just make sure that you don’t need your oven for a while after you bake this, because although it’s ridiculously easy to make and the cooking time is relatively short, it does have a multi-stage cooling process and will need to be chilled in the fridge overnight. I promise you though, it’s totally worth it! 
I took this to a Boxing Day lunch and the crowd went wild for it, so wild in fact that there was barely a crumb left. One of the guests said it was the best cheesecake they’d ever eaten and they promised me that they’d eaten a lot of cheesecake in their time. I wasn’t joking when I said it was good! It’s perfect for any and every celebration from birthdays to Christmas and everything i...